Those who don’t necessarily share my baking addiction, rejoice; these simple fresh “cook”-ies do not require any cooking at all!

Contrary to how it may appear, I am not flipping you off in the photo above. A girl’s got midterms and no time to paint her nails. They’re hibernating. Indefinitely…

Along with my razor and any shreds of dignity I had before I started graduate school.

But I digress…this recipe is a new take on lemon cookies to celebrate the winter –> spring transition. Fresh squeezed organic Meyer lemons come together and mingle with nutty coconut flour, hearty almond meal, and fiber-packed chia seeds to form vibrant little morsels that melt in your mouth. Sweet and tart…a cookie that speaks to both sides of my soul. Give them a whirl. And for the love of Buddha, don’t try to eat just one at a time.

My food processor was made for ants and is incredibly small, so I had to make these in two batches. I had to combine all the ingredients (except the last two listed above for garnish) into a medium-sized bowl first, and THEN mix them up a bit with a wooden spoon before I put two separate batches in. If you have a normal-sized food processor (like a real, live adult), skip the bowl step and just add in all the ingredients straight into the food processor!

Next, get jiggy with the “pulse” button for a bit, and then taaaa-da: the dough is formed!

Roll the dough into small(ish) size drops with your hands and then sprinkle with a little sugar and sea salt. Put the shredded coconut in a small bowl and roll each drop into the bowl to coat sufficiently. Put the cookies on a plate, not touching.

Refrigerate for at least 15 minutes before serving. These freeze wonderfully, pee ess.